Not Just Any Salad: YOGYA SALAD

There is only one thing for all of the fresh, local and organic ingredients around here: SALAD. Delightfully simple. This salad is made by the pickled beetroot and cucumber. 

Mixed corn, cabbage and basil salad 

Shred a cob of steamed corn

Finely slice a quarter of red and white cabbage, snow peas and cucumber

Chop a handful of rocket, ginseng leaves (or other lettuce leaves), pick a handful of basil leaves

Mix together. 



Cucumber and Beetroot Pickle

Thinly slice a beetroot, make the slices thicker for a cucumber

In a pot, bring to the boil 1 cup of white vinegar, 1/2 cup of water, 1 tsp of coriander seeds, 3 cloves, 1 cinnamon stick, 1/2 cup of caster sugar, 1 chopped red chilli. Turn the heat off, put the beetroot in and let sit for 10 mins. Follow with the cucumber. Drain when cool and store in a jar what you don’t pour on this salad. 





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